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Sour Ale - Gueuze



Top 10 Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
kettle sour
5.5 gal 6.03% 14.3 1.062 1.016
Partial Mash 1804
Lambic using Turbid Mash
12 L 6% 9.27 1.050 1.004
BIAB 1667
Base Gose (with fruit addition)
6 gal 4.92% 0 1.051 1.013
All Grain 1448
Smoked Gose
4 gal 4.32% 13.27 1.044 1.011
All Grain 1361
Simple Gueuze
5.5 gal 4.64% 0 1.044 1.008
All Grain 1056
Psudo-Lambic
6 gal 4.97% 6.97 1.047 1.009
All Grain 974
Ginger Gose
5.5 gal 4.91% 8.18 1.045 1.007
BIAB 939
Pop gueuze the weasel
5 gal 5.64% 0 1.053 1.010
All Grain 837
Gose Gossage
5 gal 5.02% 9.61 1.050 1.013
All Grain 813
I hope this gueuze well - experiement
1 gal 5.73% 15.89 1.057 1.013
All Grain 676

Newest Gueuze Recipes

Title Size ABV IBU OG FG Color Method Views
20-11 A Bear gose in the woods
2.5 gal 5.27% 13.61 1.052 1.012
BIAB 12
Summer Gose Around Here!
6 gal 6.18% 4.81 1.059 1.012
All Grain 2
My First Gose
5.5 gal 4.64% 1.96 1.047 1.012
All Grain 33
7% sour base
20 gal 7.03% 0 1.055 1.002
All Grain 30
Kettle Sour Gose
5 gal 5.32% 2.76 1.053 1.013
All Grain 43
New Berlin
20 gal 5.5% 0 1.043 1.001
BIAB 44
blackberry Lambic
264 gal 4.61% 3.65 1.047 1.012
All Grain 55
Awesome Recipe
30 L 2.34% 0 1.024 1.006
All Grain 55
Way She Gose
3 gal 5.2% 9.62 1.059 1.020
BIAB 98
The Misunderstood Monster
5.5 gal 4.43% 20.99 1.040 1.007
All Grain 68

Fermentables Used In Gueuze Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Acidulated Malt 23 German Grain acidulated malt 3.4°L
27 11% 2% - 26%
German - Pilsner 17 German Grain base malt 1.6°L
38 51% 20% - 100%
American - Pale 2-Row 15 American Grain base malt 1.8°L
37 41% 10% - 67%
American - White Wheat 15 American Grain base malt 2.8°L
40 36% 17% - 50%
American - Pilsner 14 American Grain base malt 1.8°L
37 36% 22% - 54%
German - Wheat Malt 13 German Grain base malt 2°L
37 35% 4% - 60%
American - Wheat 10 American Grain base malt 1.8°L
38 40% 24% - 61%
Flaked Wheat 6 Adjunct raw 2°L
34 17% 6% - 33%
Rice Hulls 6 Adjunct other 0°L
0 4% 2% - 5%
United Kingdom - Maris Otter Pale 6 United Kingdom Grain base malt 3.75°L
38 21% 6% - 33%

Hops Used In Gueuze Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 11 3.5 85% 50% - 100%
Cascade 4 7 100% 100% - 100%
Willamette 4 4.5 88% 50% - 100%
Fuggles 4 4.5 92% 67% - 100%
Tettnanger 3 4.5 60% 50% - 100%
Citra 3 11 60% 33% - 100%
Mosaic 3 12.5 59% 20% - 100%
Lemondrop 2 6 100% 100% - 100%
Domestic Hallertau 2 3.9 100% 100% - 100%
Columbus 2 15 9% 5% - 12%

Steeping Grains Used In Gueuze Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Acidulated Malt 2 German Grain acidulated malt 3.4°L
27 100% 100% - 100%
Rolled Oats 1 Adjunct raw 2.2°L
33 14% 14% - 14%
Cherry 1 Fruit fruit 0°L
6.3 71% 71% - 71%
American - Caramel / Crystal 20L 1 American Grain crystal malt 20°L
35 40% 40% - 40%
Briess - Rice, Flaked 1 American Adjunct other 1°L
32.2 100% 100% - 100%
American - Munich - Light 10L 1 American Grain base malt 10°L
33 60% 60% - 60%
German - CaraFoam 1 German Grain crystal malt 1.8°L
37 14% 14% - 14%

Yeasts Used In Gueuze Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - American Ale Yeast US-05 11 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 5 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - German Ale Yeast K-97 4 Fermentis / Safale Ale .104 High 81% 54°F 77°F
White Labs - German Ale/ Kölsch Yeast WLP029 4 White Labs Ale Medium Medium 75% 65°F 69°F
Fermentis - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Wyeast - Lactobacillus 5335 4 Wyeast Ale 0.09 - 75% 60°F 95°F
White Labs - California Ale Yeast WLP001 3 White Labs Ale High Medium 76.5% 68°F 73°F
Wyeast - Roeselare Ale Blend 3763 3 Wyeast Ale 0.11 Variable 80% 65°F 85°F
Wyeast - Kölsch 2565 2 Wyeast Ale 0.1 Low 75% 56°F 70°F
Wyeast - Brettanomyces lambicus 5526 2 Wyeast Ale 0.12 Medium 90% 60°F 75°F

Other Ingredients Used In Gueuze Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 5 Fining Boil 53% 2% - 100%
Gypsum 5 Water Agt Mash 28% 0% - 55%
Table Salt 4 Water Agt Boil 25% 5% - 100%
Lactic acid 3 Water Agt Mash 54% 17% - 100%
Calcium Chloride (dihydrate) 3 Water Agt Mash 19% 0% - 45%
Epsom Salt 2 Water Agt Mash 5% 0% - 10%
Whirlfloc 2 Water Agt Boil 51% 12% - 90%
Chalk 2 Water Agt Mash 8% 2% - 14%
Wyeast - Beer Nutrient 1 Water Agt Boil 0% 0% - 0%
Magnesium Chloride 1 Water Agt Mash 2% 2% - 2%

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